It's most likely I never would have picked this recipe out on my own. But my son loves flipping through cookbooks and finding recipes and he saw this one and kept after me until we tried it.
May I just say, thank you Simon. What a light and delicious cake, just perfect for summer! The recipe in the book is called "Snowball Cake" but because of the shape of the bowl we used, it looked more like an igloo. This is what it looks like after dumping it out of the bowl.
It uses a store bought angel food cake (or your own if you want to make it), and some crushed pineapple, cool whip and gelatin. It involves a little investment of time just because it has to gel a little bit.
Here's the recipe, make and enjoy.
2 tbsp unflavored gelatin
1/4 cup cold water
1 cup boiling water
1 cup sugar
1 tbsp lemon juice
20 oz crushed pineapple, drained
16 oz cool whip thawed
1 prepared angel food cake (8 inch, cut into cubes)
1 1/2 cups flaked coconut
In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water; stir until gelatin is dissolved. Stir in sugar and lemon juice until sugar is dissolved. Add pineapple. Refrigerate until partially thickened, about 20 minutes. Fold in 4 cups whipped topping.
Line a 3 qt round bowl with plastic wrap. Spoon about 2 cups of pineapple mixture into bowl. Layer with half of the cake cubes and half of the remaining pineapple mixture. Repeat layers. Refrigerate for at least 4 hours.
Unmold onto a serving plate. Spread remaining whipped topping over dessert. Sprinkle with coconut.